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| photography by Elias Mohammed |
Where I eat: Taverna, Abacus, and Lover’s Pizza & Pasta, where I get pizza or the Philly cheesesteak with chicken. It’s the special on Saturday.
What I cook at home: Between our restaurant and our 1-year-old, I make something easy—often a quick pasta.
Ingredient I use most: French herbs (those typically used in French cuisine). Of those, I use thyme the most.
Spice-of-the-moment: Espelette pepper. Mix espelette pepper, paprika, garlic, and salt and black pepper together as a rub on roasted chicken. You can find it at World Delicacies.
Indulgence food: Chocolate. Before I go to bed, I like a fudge cookie or a chocolate-covered marshmallow.
Every kitchen needs: A pepper mill, KitchenAid mixer for pastry and bread, and a hand-crank Atlas pasta machine.
Favorite cookbook: Larousse Gastronomique by Prosper Montagne. It’s a classic. I refer to it any time I have a technique question.
Secret preparation tip: It sounds obvious, but when grilling or searing, make sure the grill or the pan is hot. It ensures that the food cooks evenly. Also, make sure the meat or whatever you’re cooking is well seasoned.
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| photography by Elias Mohammed |
A tip to keep the party going: Spend as little time in the kitchen as possible, and have a good time. Get guests involved. Make it a potluck, or have each guest work on a different part of the meal. On Sundays, my immediate family and sometimes my extended family, which can be 15 of us, eat together, but we split up the responsibility.
Signature dish: Because we change our menu so often, my hope is that we don’t have a single meal that stays. For those who love the pork belly, they order it every time. The name scares some. Fresh pasta is always a hit.
Produce you should be buying now: Look for pomegranates, figs, fava beans, pears, and persimmons. We are on the cusp of citrus season.
WINE CONNOISSEUR
Gottlich’s wife Gina, Bijoux’s sommelier and a co-owner, chose some inexpensive wines that are standouts. Louis Latour’s Grand Ardèche Chardonnay ($9.99) is tailored for the American palate—oak-y, rich, and buttery. At the restaurant, Gottlich pairs it with pan-seared scallops. Gruet’s NV sparkling wine ($13.99) from New Mexico is great with sushi, as a refreshing complement to the wasabi. A “soft and approachable” 2004 Gundlach Bundschu Cabernet Sauvignon Block 13 ($20.99) is nice with red meat. All available at Pogo’s Wine & Spirits.
